Italian Meatballs
0
Points®
Total time: 48 min • Prep: 16 min • Cook: 32 min • Serves: 12 • Difficulty: Easy
Serve these bite-size morsels as an appetizer or hors d'oeuvre, or combine with pasta or rice for a main course. They're also great stirred into soup.
Ingredients
Salted butter
1½ tsp(s)
White wine
½ fl oz
Olive oil
1½ tsp(s)
Onion
1 large, minced
Uncooked lean ground beef
1 pound(s)
Raw egg
1 large, beaten
Fresh parsley
1 tbsp(s), finely minced (or 1/2 tsp Italian seasoning)
Table salt
¾ tsp(s)
Red pepper flakes
¼ tsp(s)
Canned beef broth
¼ cup(s), or chicken broth
Instructions
1
In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
2
Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes.
3
Yields 4 meatballs per serving.
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